Melon gazpacho with tuna and tomatoes
Preparação
Peel and hollow out the melon and cut out four slices. Roughly chop the rest of the melon, mix with tomato stock and 75 g olive oil and strain. Season with salt, balsamic and cayenne pepper. Caramelise the sugar, sweat the sliced onion and deglaze with red wine vinegar. Quickly fry the melon slices and tuna in olive oil, salt and place in the centre of the plate decoratively with the caramelised onion. Slice the cucumber and quickly fry. Pour in the melon gazpacho. Garnish with softened, simmered chia seeds and thinly sliced radishes and rocket.
- 300 g melon (Cantaloupe)
- 150 ml tomato stock
- 75 g olive oil
- 20 g sugar
- 400 g tuna
- 1 red onion
- 40 ml red wine vinegar
- 1 tsp balsamico bianco
- Salt, cayenne pepper
- 4 tbsp chia seeds, soaked
- for 10 minutes in water
- 1 cucumber
- 4 tbsp olive oil
- 4 radishes
- 200 g rocket
